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Thick and creamy Broccoli Potato Soup is full of delicious vegetables and seasonings. It’s hearty and filling!
If you love flavorful soups you’ll definitely love loaded Broccoli Potato Soup! Rolls or French Bread are perfect for enjoying with your hearty soup.
a FAmily Fav!!
Soups are an obsession this time of year! I make them so often that you could almost call it a hobby.
This cheesy Broccoli Potato Soup is similar to our classic Broccoli Cheese Soup, but with Bacon and potatoes – amazing!
It’s so hearty and full of flavor. The soup ends up pretty thick making it almost a chowder. It can be made soupier by adding more broth or milk, which is how we prefer it. Either way, I think you’ll like it just as much as we did.
This soup is not only delicious and filling it is packed full of vitamin A, vitamin C, calcium, and Iron as well.
How To Make Broccoli Potato Cheese Soup
You wouldn’t believe how fast this Broccoli Potato Soup is to make. Even with all the ingredients, it cooks in less than 30 minutes.
SIMMER. Begin by combining the chicken broth, carrots, potatoes, and onion powder. Bring to a boil, cover, and simmer for about 10 minutes.
Add broccoli, cover, and simmer for an additional 10 minutes.
THICKEN. While that’s simmering, melt the butter in a large saucepan. Whisk in the flour and cook for another minute (or until golden brown).
Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
SEASON. Add cheese and stir until it’s all melted. Add salt and garlic pepper to taste. Pour cheese sauce into the large pot and stir until well combined.
SERVE. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces, sour cream, and chives (if desired) and you’ll be in heaven!
Recipe Tips
Broccoli. We recommend using fresh broccoli, but frozen broccoli can be used. Give the frozen broccoli a quick steam before adding, or toss the frozen broccoli florets in with the chicken broth on STEP 1. This will be boiled and will help soften the broccoli.
Broth. Substitute vegetable broth for the chicken broth, or use a bouillon cube dissolved in water rather than broth. Either way, we recommend low sodium.
Potatoes. Yukon gold potatoes are medium starch potatoes, perfect for soups because they hold their shape well. Use any type of potatoes you have on hand, but be aware that potatoes with higher starch, like russet potatoes, may start to become “mealy”.
Cheese sauce. For a different layer of flavor, substitute the butter for an equal amount of bacon grease or use a little of both. Adding in the cheese slowly should help yield a smooth soup consistency.
Texture. Use an immersion blender to make a creamy texture rather than a stew texture. Cook it fully and gradually pulse the immersion blender through the soup to get rid of all the chunks. Make sure to remove the bay leaves before blending it all up.
Add heavy cream or half and half instead of milk for a creamier soup. Thin is out with extra broth or water.
Storing Info
FREEZE. Store leftovers in airtight containers or heavy-duty freezer bags for up to 1 month. To cook, let the soup thaw overnight in the refrigerator.
Reheat the soup carefully over low to medium heat, whisking frequently and stirring well.
For more potato soup recipes, check out:
- Broccoli Cheese Soup
- Cheesy Potato Soup
- Crock Pot Baked Potato Soup
- Copycat Panera Broccoli and Cheese Soup
- Baked Potato Soup
Broccoli Potato Cheese Soup
Ingredients
- 2 (14.5-ounce) cans low-sodium chicken broth (or vegetable broth)
- 4 medium potatoes, peeled and cubed
- 2-3 large carrots, diced
- 1 teaspoon onion powder
- 2 small heads broccoli, diced small
- 3 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3½ cups milk, plus more as needed
- 4 cups shredded cheddar cheese, plus more for topping (optional)
- 1 teaspoon salt
- ½ teaspoon garlic pepper
- 6 slices bacon, cooked and chopped
Instructions
- In a large pot, add broth, potatoes, carrots, and onion powder and bring to a boil over medium-high heat. Reduce the heat to medium-low.
- Cover and simmer for about 10 minutes.
- Add broccoli, cover, and simmer for 10 minutes.
- Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour and cook for another minute, until golden brown. Whisk in milk, turn the heat to medium, and cook, stirring, for 5 minutes, or until the sauce thickens.
- Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the soup pot and stir until well combined.
- Add more milk if you like a thinner consistency, and season with additional salt and garlic pepper to taste.
- Top with bacon pieces and extra cheese, if desired, and serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Mel’s Kitchen Cafe.
Head to Mel’s Kitchen Cafe for more great recipes – she has loads of them!
I rate this a 10. I find it to be so easy to make and it’s delicious
I’ve been making this soup for quite a few years now and just wanted to drop a comment. It’s absolutely delicious! I usually add a chicken breast in with mine just for extra protein. It’s perfect as it is though!
I’ve made this before, love it for the chilly days.. I wonder if this can be done in crockpot??
It is one of our favorites! Yes, you could do it in the crock pot!
This was a favorite for my family! I added 2 teaspoons of Cajun seasoning as well, which gave a small amount of heat. I will definitely make this again.
This soup was delicious and a new family favorite! I used veggie broth because it’s what I had on hand and I used heavy cream instead of milk because we love thick soups and OMG. My husband exact words were “Panera bread, what?!” Lol. Even my 2 year old kept said “Ummy!” while eating it lol. Would highly recommend with some garlic butter sourdough bread sticks 🤤
I’m so glad that your family enjoyed the soup! The addition of the breadsticks on the side sounds amazing!!
My husband and I loved this recipe! However, I did experience the milk/cheese sauce curdle after adding it to the vegetable mix. Not being an expert cook, I wonder what I did or did not do to cause this. Both the vegetable soup and cheese sauce were very hot. The sauce was smooth before I added it. Just a visual thing, as the soup was wonderful and since it makes so much, we will be eating it again and again.
Our whole family enjoyed this potato soup! The bacon gave it enough seasoning also. We had ours a loaf of baguette bread. Yummy!!!! Thank you for sharing this recipe! Definitely will put in our fall rotation….
Excellent recipe! My family devoured it. My picky 13 year old ate three bowls.
I used the Kirkland Shredded Tex Mex cheese from Costco for an extra flavour boost. Highly recommend it! Also, Bob’s Red Mill 1 to 1 flour to make it gluten free. To keep the fat content down I used 1% milk and it was still perfectly creamy! Followed it up with a Blueberry Peach Crumble. My family was in heaven with such comfort food.
Made a Tik Tok of the meal:
https://www.instagram.com/reel/CiWZ6tPg4BR/?igshid=YmMyMTA2M2Y=
Amazing soup recipe! My family ate every drop! My picky as heck 13 year old daughter ate three bowls!! I used the Kirkland Shredded Tex Mex cheese from Costco for extra flavour kick and Bob’s Red Mill 1 to 1 Flour in the cheese sauce to keep it gluten free. 1% milk kept it low fat and still it was super creamy. So good, esp with a green salad and followed with homemade Blueberry Peach Crumble. Make a Tik Tok of the meal: https://www.instagram.com/reel/CiWZ6tPg4BR/?igshid=YmMyMTA2M2Y=
This was scrumptious.Easy and quick. I had a bit of left over mashed so I tossed them in to!
Yummy! So glad you enjoyed the soup!